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Preparation Method

Prep 8 butter lettuce leaves (pulled from the centre of the lettuce) lebanese cucumber, sliced thinly carrot, sliced into ribbons thai basil leaves Chilli dipping sauce 1 tablespoon warm water clove garlic, crushed red thai chilli, chopped finely Step 1 Make chilli dipping sauce: Place the water, juice and sugar in a small bowl; stir until sugar has dissolved. Add remaining ingredients; stir to combine. Step 2 Shell and devein prawns, leaving tails intact. Step 3 Place rice flour and turmeric in a medium bowl. Add coconut milk, the water and egg; whisk until well combined and batter is smooth. Step 4 Heat 1 teaspoon of the oil in a large non-stick frying pan (base measurement 23cm/9-inches) over medium heat; pour a quarter of the batter into pan, swirl around base to form a thin pancake. Cook for 2 minutes or until batter has set. Step 5 Slide pancake onto a serving plate and repeat to make three more pancakes. Step 6 Serve pancakes with lettuce, prawns, cucumber, carrot, sprouts, herbs and chilli dipping sauce. source: diabetesaustralia.com.au, Image and recipe from The Australian Women’s Weekly, Diabetes Cookbook by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017